Take a vegetable peeler to a raw asparagus stalk and soon you'll have delicate, silky ribbons. Are they lovely to look at? Absolutely. But the real reason to make them is because ribbons are, hands down, the best way to enjoy fresh springtime asparagus in the raw. Whereas raw asparagus is chewy and fibrous when eaten in spear form, ribbons are tender and deliver a pure, grassy, green flavor. And since asparagus season has just begun, there's no time like the present to learn how to ribbon like a pro.

A steady hand and a Y peeler are all you need. First, trim off the woody ends of each spear by snapping or chopping. Then, holding the spear by the cut end with one hand, use a Y peeler to slice away from your hand with steady, even pressure. (Y peelers are better for this job than other vegetable peelers, because they allow you to shave the asparagus without hitting your hand on the countertop.) Continue shaving the asparagus until the whole stalk has been ribboned. If you find that the stalk is slipping or rotating while you shave it, shave one side, making a flat surface, and rest the asparagus on the countertop flat side-down. Don't worry if some of the tips fall off as you work—simply add them to the ribbon mix. A minute or two later you'll have a pile of asparagus ribbons. And now that you have them, it's time to put them to work.

Photo by Chelsea Kyle, food styling by Anna Stockwell

Make Salad

Asparagus ribbons lend themselves nicely to any salad: Simply tossed in vinaigrette they're great on their own, and even better with a little shaved Parmesan. Or, you can mix them with avocado and mint for a simple and refreshing salad, or add to your favorite grain salad.

Top Toasts

The tender, malleable shape of asparagus ribbons makes an excellent toast topper. Try mashing avocado, ricotta or peas onto toast, then topping with a swirl of ribbons for an elegant, easy appetizer or lunch.

Add to Eggs

Mix ribbons into scrambled eggs or an omelet for breakfast, brunch, or dinner. If you're craving cheese, a little fresh goat cheese or grated Fontina is a nice companion.

Photo by Chelsea Kyle, food styling by Anna Stockwell

Make Pasta

Asparagus ribbons mirror the shape and size of fettuccine pretty closely, making a natural pairing. Try twirling them with cooked fettuccine, cooked bacon, and shaved pecorino for a satisfying springtime dinner.